Ginataang Langka Young Jackfruit Curry Recipes

GINATAANG LANGKA RECIPE

Steps:

• Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
• Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
• Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
• Add the fried dried fish and cook for 5 minutes.
• Pour-in water and allow re-boiling.
• Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
• Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.
• Transfer to a serving plate then serve.
• Share and enjoy!

GINATAANG LANGKA (YOUNG JACKFRUIT CURRY)

Steps:

• In a wok add oil then sauté garlic, onions, chillies and ginger.
• Add pork and stir fry until brown on all sides.
• Add 2 cups coconut milk and bring to a boil, simmer for 5 minutes.
• Add the jackfruit then continue to simmer for 20 minutes or until liquid dries up.
• Add the remaining coconut milk and shrimps (if using) simmer for 5 more minutes
• Season with fish sauce and freshly ground black pepper then serve.

GINATAANG LANGKA AT DANGGIT

Steps:

• In a frying pan over medium heat, heat about 2 tablespoons oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels. Set aside.
• In a wide pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and cook until softened.
• Add jackfruit and cook, stirring occasionally, for about 2 to 3 minutes.
• Add fish sauce and cook for about 1 to 2 minutes.
• Add coconut milk and chili peppers. Bring to a simmer.
• Continue to cook for about 10 minutes or until vegetable is tender.
• Add coconut cream and stir to combine. Continue to cook for about 5 to 8 minutes or until liquid is thickened and reduced.
• Add dried fish. Season with salt and pepper to taste. Serve hot.

GINATAANG LANGKA (GREEN JACKFRUIT IN COCONUT MILK)

Steps:

• Heat oil in a large skillet or wok. Add the garlic and saute until fragrant. Add the onion, ginger, jalapeno, and ginger, and saute until the onions have softened.
• Add bagoong and stir to combine. Add coconut milk and bring to the boil, then add jackfruit and stir to combine. Add salt and pepper to taste. Reduce heat and simmer until liquid is reduced and thick. Taste and adjust seasoning.
• Add shrimp and stir to combine. Simmer only a few minutes more, until shrimp is heated through.
• Serve! Goes really well with rice to soak up all the delicious sauce.
• * NOTES * You can use 1-2 inches of ginger, depending how much you like ginger. If you don't like big pieces of ginger, you can grate or microplane it. * I listed 1 jalapeno because that's easy to get, and gives a mild hotness. If you prefer, use 2-3 Thai bird chiles; you can leave them whole, or deseed and chop finely. If you leave them whole, get green ones so people can see them! * Bagoong is a Filipino shrimp paste, that comes in jars. Buy "bagoong guisado", regular, not hot. Use 1-2 Tbsp, according to taste. If you can't find bagoong, use fish sauce, or even a shrimp bouillon cube. * I use regular coconut milk. I don't know if light might separate. * Be sure to get the green jackfruit in brine, not the ripe jackfruit in syrup. The green jackfruit cans I bought were 20 oz undrained, 10 oz drained. You can eat everything in the can. I cut into smaller pieces. * I used peeled and deveined shrimp, size 25-30#. * Instead of shrimp you can use pork. Use 1/2 lb, cut into small pieces, and add after the onions. * Season gently with salt and pepper -- the bagoong is salty and the chile will add spiciness. *.